Keto Cauliflower Mashed Potatoes
Published June 21, 2019 • Updated February 6, 2026
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Thick and creamy mashed cauliflower, full of flavor from butter, cream cheese, parmesan cheese and chicken broth. The best replacement for regular mashed potatoes and a go-to keto side dish for comfort food nights.
Low Carb Cauliflower Mashed Potatoes
An easy and delicious low-carb recipe for mashed cauliflower that will make you forget about regular mashed potatoes.
If you eat keto, cauliflower is your best friend. It replaces potatoes in so many side dishes and honestly tastes like the real thing. Even if you aren’t a cauliflower fan, this recipe will change your mind. Your guests won’t even know it’s cauliflower!
How to make keto cauliflower mash
I prefer to steam my cauliflower in a skillet with some butter and homemade chicken broth. The chicken broth adds a ton of flavor to the mashed cauliflower and helps cover up the taste of cauliflower.
Once the cauliflower is soft enough that a fork slides right in, I pull it off the heat and dump it into a blender or food processor. Add the rest of the ingredients and blend until combined.
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Ingredients
3 tablespoons butter -
2 garlic cloves, minced
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1 head of cauliflower, chopped into florets
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1 cup turkey stock or chicken broth
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2 oz cream cheese
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¼ cup parmesan cheese
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½ teaspoon salt
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⅛ teaspoon black pepper
Step by Step Instructions
Step by Step Instructions
Cook cauliflower
Pour in cauliflower florets and broth. Simmer until cauliflower is tender, about 5-8 minutes.
Press out liquid
Drain fluid. Squeeze out excess fluid from the cauliflower by placing it between two paper towels. Get as much fluid out as possible for thick mashed cauliflower.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros (Free) →Frequently Asked Questions
Can I use riced cauliflower instead of cutting a whole head of cauliflower?
Yes, you can. Riced cauliflower is more convenient, but whole cauliflower is cheaper. Either way, it keeps the recipe low carb.
How do you thicken mashed cauliflower?
To make mashed cauliflower thicker, make sure you squeeze as much fluid out of the cauliflower as possible (step 4). Also, if that is not thick enough, try adding more cream cheese or 1 teaspoon of arrowroot powder.
Can I have cauliflower on keto?
Yes, cauliflower is a keto staple. Check out all of my recipes with cauliflower.
Can I substitute sour cream with the cream cheese in this recipe?
Yes, I would start with 1/4 cup of sour cream and see how that turns out.
Wow, you can't tell that it is cauliflower. Everyone really thought they were delish, will definitely be making more of this. Not hard to do and fantastic.
I am wondering if there is a recipe to make some gravy or some soup with this leftover butter garlic broth it seems to good to throw away
Delicious! My husband and I just loved them! They were perfect with the salsbury steak!!
Cauliflower rice is too watery
How do you use it to make mash pot
To use cauliflower rice, cook it in a skillet with a little bit of oil and no water. Try to cook out most of the moisture from it. Then remove it from the skillet and sandwich it in between paper towels. Squeeze out any excess fluid from the cauliflower. Then continue with the recipe. This should help get rid of the cauliflower smell too.
We LOVE this recipe and make it regularly. By far my favorite mashed cauliflower recipe!! Thank you!! I'm wondering how it would keep if made ahead of time and reheated later for a large gathering. Any thoughts? Does it change the consistency?
Yes, you could make it ahead of time and reheat. It shouldn't change the consistency - at least I haven't noticed when I have leftovers.
I made it and it turned out really good, i bought the mash potato extract to make french fries someday and was going to use it but got scared because i don't know how to ( like is a drop potent or a few drop and you are good?) plus i was having it with you hamburger mushroom sauce so didn't taste the cauliflower.
My questions, does it freeze well? or more to the point re-heat well? and how potent is the mash potato extract?
Well I made them, and they are fabulous!!! I can’t even tell they are cauliflower!!! I like them so much I could eat a couple times a week. Do you think I could make a big batch and freeze them?
Thank you so much for this recipe!!!
Yes! You should be able to double the recipe and freeze it.
Do you think it would work to add the mashed potato extract to this recipe? I’m not a fan of cauliflower, but I’m trying my best to eat it.
Yes! You can add the extract to this recipe. The chicken broth does a good job of taking away the cauliflower flavor too.